Serves 4

Prep time 5 min.

Cook time 20 min.


1 Tbsp. olive oil

8 to 10 bone-in chicken thighs, about 4 lbs., skin removed

Salt and black pepper, about ½ tsp. each

2 cups chopped onion

2 Tbsp. thinly sliced fresh garlic, about 4 garlic cloves

1 1/2 tsp. dried thyme

2 cans (14.25 oz. each) Del Monte® Diced Tomatoes with Basil, Garlic & Oregano, not drained

6 cups hot cooked rice

Green salad, optional


  1. Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Brown chicken about 5 minutes on each side, working in batches to fit in pan as needed. Remove browned chicken from pan and set aside.

  2. Add onion, garlic and thyme to same pan. Cook over medium heat until onion softens, about 3 minutes, stirring frequently until onion is soft. Add tomato liquid from 1 can and continue stirring, scraping up any browned bits from bottom of pan; cook until liquid has evaporated.

  3. Add tomatoes from both cans and remaining tomato liquid. Return chicken to pan. Bring to a simmer; cover pan and simmer 20 minutes or until chicken is no longer pink at the bone. While chicken is simmering, cook rice according to package directions to make 6 cups.


Serve on Day 1: Serve chicken and rice with sauce.  Serve with a salad, if desired. 

Save for Day 2: Store 3 to 4 chicken thighs, 1-1/2 cups sauce and 3 cups rice separately in refrigerator.

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